Nutella Swirled Pumpkin Pie.

A twist on traditional pumpkin pie – swirled with decadent Nutella and baked in a gingersnap crust.

Want an upgrade to traditional pumpkin pie? Try my Nutella Pumpkin Pie recipe this Fall season!

A swirly twirly pumpkin pie to add to your fall baking list. Isn’t she pretty?

Like gingerbread is to my Christmas, pumpkin pies are to my fall. Crunchy leaves, oversized sweaters, and pumpkin-spiced everything.

I usually cover my pumpkin pie with Cool Whip. Like… drown. My Thanksgiving dessert is typically a plate of Cool Whip and a side of my mom’s pumpkin pie. There’s nothing better. But this weekend, in true Sally fashion, I decided to wander down the unconventional route.  I swirled my traditional pumpkin pie with chocolate. Nutella, to be exact.

Nutella Swirled Pumpkin Pie

Oh. And I also did not have Cool Whip hiding my freezer like I thought. So thereyago.

Chocolate saves the day.

We’ve got a standard pumpkin pie here. Eggs, heavy cream, pumpkin, brown sugar, and spices. The smooth creamy pie filling lies on a bed of spicy crushed gingersnaps binded with melted butter. For those of you who fear pie dough, this is an easy patted-down style crust, which means no rolling or chilling! It’s very easy and stays together nicely.

How to make a Gingersnap Crust for Pumpkin Pie

Feel free to use homemade gingersnaps for your crust, but make sure they are crunchy and sturdy enough for the heavy filling. Or use a graham cracker crust, traditional pie crust, or even a chocolate cookie crust (Oreo crust – that would be good).

I loved the flavor of the crunchy gingersnaps. Each bite of the crust had a complex sweet, spicy and sultry kick to it.

Try this delicious pumpkin pie upgrade! Complete with Nutella swirls

This was my first time trying pumpkin and Nutella together. Both items are almost always sitting in my pantry, but the thought never occured to me to combine them until last week. A total “aha!” moment. I truly feel that chocolate and pumpkin is an under-appreciated duo.  I recently fell in love with a Skinny Pumpkin Cheesecake Brownie and a Healthy Pumpkin Chocolate Chip Oatmeal Bar. This pie? Umm… not so healthy. Totally worth every decadent bite.

Here is a photo of the crust being made and the pie before going into the oven. Tip: warm, melted Nutella works best for swirling.

Nutella Swirl Pumpkin Pie

There are so many wonderful pumpkin pie recipes out there, but I wanted something different to share.  Plus, I don’t think I could ever make my mom’s traditional pumpkin pie quite like she does.  You don’t mess with the best!

Nutella Swirl Pumpkin Pie

Yield: Serves 8-10

Print Recipe

A twist on traditional pumpkin pie - swirled with decadent Nutella and baked in a gingersnap crust.

Ingredients:

For the Crust:

  • 1 and 1/2 cups gingersnap cookie crumbs
  • 2 Tablespoons sugar
  • 5 Tablespoons unsalted butter, melted and slightly cooled

For the Filling:

  • 3 large eggs, room temperature
  • 15 ounce can pure pumpkin or 2 cups fresh pumpkin puree
  • 1/2 cup heavy cream
  • 1/2 cup packed dark brown sugar (or light brown sugar, I prefer dark)
  • 1 and 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger1
  • 1/4 teaspoon ground cloves1
  • 1/4 teaspoon nutmeg1
  • 1/2 teaspoon salt
  • 1/2 cup Nutella, warmed (or 4 oz melted high quality chocolate)

Directions:

  1. Preheat oven to 350°F (177°C)  Spray 9 or 8 inch pie dish with nonstick spray. Set aside. Grind up gingersnap cookies into a fine crumb. Mix with melted butter, and sugar. Press into prepared pie dish. Do not press the crust far up the sides of the dish, or the cookies will end up burning. About halfway up the sides. Bake crust for 10 minutes and allow to slightly cool.
  2. In a large bowl, lightly whisk the eggs. Add the remaining ingredients (except for the Nutella) and stir to combine. Pour the mixture into pie crust. Drop spoonfuls of warmed Nutella (I usually kust stick in the microwave for 30 seconds) onto pie, swirling gently with a knife. Do not swirl too much, just lightly.
  3. Bake at 350F for 40-45 minutes or until the filling is set. The center will still look wet but will not "jiggle" too much. Allow to cool completely and serve at room temperature. Pie is good up to 4 days covered tightly and stored in the refrigerator. Pie freezes well, up to 2 months. Thaw overnight in the refrigerator.

Additional Notes:

  1. 1 teaspoon pumpkin pie spice may be substituted for these spices.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

What is your favorite pumpkin pie recipe like?

Try these Skinny Pumpkin Cheesecake Brownies next.

Skinny Pumpkin Brownies

And here is my Classic Pumpkin Pie recipe.

The Great Pumpkin Pie Recipe

Try this easy pumpkin pie upgrade! Complete with delicious Nutella swirls
Want an upgrade to traditional pumpkin pie? Try my Nutella Pumpkin Pie recipe this Fall season!
   

108 Responses to “Nutella Swirled Pumpkin Pie.”

  1. #
    38
    Amyposted October 29, 2014 at 9:30 am

    I just made this and while it smells delicious (and I’m sure it will taste delicious!) — I didn’t accomplish the contrast of colors as your beautiful pictures portray. I can see the Nutella swirls beautifully, but, the pumpkin filling doesn’t look ‘orange’, but, instead looks like a light brown (but not as quite dark as the Nutella swirls). I used every ingredient listed and didn’t deviate at all from the recipe.

    I was wondering if this could have happened because I used a different brand of canned pumpkin which is a little darker even in the can (instead of Libby’s), or, if it’s because my filling was touching the hot pie pan (my crust didn’t seem to make it half way up the pan) and cooked faster? I cooked it for 40 minutes at 350… And, I’ve never had any inconsistencies with my oven temperature as compared to the dozens of recipes that I’ve made from your website.

    Just wasn’t sure if you might be able to shed any light to what I did wrong… I’d love to make again!! :)

    Reply

    • Sallyreplied on October 30th, 2014 at 7:07 pm

      Hi Amy! It must be the different brand of pumpkin. Libby’s is very bright orange from the special Dickinson pumpkins they use. Hope you enjoy its taste!

      Reply

  2. #
    39
    Danielaposted October 31, 2014 at 3:25 am

    Hello, my filling came out very liquid…which made swirling very hard…Pie is baking now, I hope it’s gonna come out ok…From your pic, your filling looks quite creamy…did you use canned pumpkin pure’ or homemade?

    Reply

    • Sallyreplied on October 31st, 2014 at 5:37 pm

      Hi Daniela, I use canned pumpkin for this pie.

      Reply

  3. #
    40
    Margaretposted November 20, 2014 at 1:07 pm

    Hi Sally,

    I am about to make this pie for friendsgiving and I noticed that in the directions it says to put the salt into the crust but in the ingredient list it shows the salt in the filling. Which one should I put the salt in?

    Thanks,

    Margaret

    Reply

    • Sallyreplied on November 20th, 2014 at 1:10 pm

      sorry for the confusion Margaret, I recently added this recipe to a new format and it looks like I mistyped that one part. There is no salt in the crust, just the filling.

      Reply

      • Margaretreplied on November 20th, 2014 at 1:25 pm

        Thanks! I can’t wait to make!

  4. #
    41
    susanposted September 26, 2015 at 9:17 pm

    I made this today and it is delicious! However it is very runny- is it supposed to be like that? or did I made a mistake- baked 45 min and (i used a premade) crust was very brown, did not want to bake longer and chance burning. It is possible I used a pinch too much half and half so will measure more precisely next time.  Well, it is yummy and runny or not will get eaten!

    Reply

  5. #
    42
    susanposted September 26, 2015 at 9:25 pm

    oops did I say half and half above? meant heavy cream!

    Reply

  6. #
    43
    Salomeposted October 16, 2015 at 3:52 am

    Hi Sally, I’m a huge fan, all your recipes are plain awesome. I live in the country of Georgia (not state) and there are no gingersnap cookies available here. Could you please help me to substitute it? I noticed one of the comments suggested chocolate cookies, but I really want the pie to have ginger flavor as well.

    Reply

    • Sallyreplied on October 16th, 2015 at 11:31 am

      How about adding some ground ginger to the ground up chocolate cookies? That could work!

      Reply

      • Salomereplied on October 16th, 2015 at 11:34 am

        Thanks!

  7. #
    44
    Shaliniposted October 29, 2015 at 4:25 pm

    Can this pie sit out at room temperature for a few hours or will it go bad?

    Reply

    • Sallyreplied on October 30th, 2015 at 11:33 am

      A few hours is fine.

      Reply

  8. #
    45
    Kellieposted November 14, 2015 at 7:53 pm

    Hi there.  Tried your Pie recipe with half and half ever? For those with dairy issues! 

    Reply

  9. #
    46
    Katieposted November 18, 2015 at 11:10 pm

    Ever since I made your cake batter cookies I have been obsessed with your blog – it’s my baking Bible and your books are on my Christmas list this year! I’m intermediate in my baking, yet I’ve never made a pie. I made the crust and guessed on how to arrange it in the pan (thick in the bend of the pan). It turned out great! Though I did envision the crust being thicker, i.e. a greater ratio of crust to pie. I imagine I could double the recipe for the crust only, but I’m not sure how to accomplish a restaurant pie crust. Regardless, this recipe is fantastic, you’re amazing, and thank you for another delicious and easy recipe!

    Reply

  10. #
    47
    Mattposted November 19, 2015 at 6:07 pm

    This looks wonderful! Question: is the time based on anything specific? I usually make my recipe per the Libby’s direction and it’s a start-off at 425 then down to 350 and bakes a total of 50 minutes or so. Do you find any difference in the consistency?

    Reply

  11. #
    48
    mariaposted November 22, 2015 at 3:08 pm

    could you do this pie with a cream cheese swirl instead? i was thinking it might be too thin and just mix in:(

    Reply

    • Sallyreplied on November 22nd, 2015 at 3:12 pm

      I’m sure you could– I’ve never tried it.

      Reply

  12. #
    49
    Sandraposted November 24, 2015 at 7:14 pm

    I just made this pie and it is gorgeous…can’t wait to taste it!

    Reply

  13. #
    50
    Mozieposted November 27, 2015 at 10:39 pm

    Great pie! Nutella did sink to the bottom though cos the batter was very liquidy, so now it’s in there as a sneaky surprise! I used mashed roasted pumpkin which I think contains more water than the canned version (we don’t have canned pumpkin in Australia). 2 cups worked well and it set really nicely. I also used a biscuit base with ground ginger snap biscuits subbed for 1/4 of the flour for the dough. Worked really well! Thanks for a great recipe – was a hit at our thanksgiving down under (Australia)! 

    Reply

  14. #
    51
    Hallieposted November 30, 2015 at 11:42 am

    I made this for Thanksgiving, using a brand other than Libby’s and using a graham cracker crust.  It turned out great, but it was so rich that my nutella loving son couldn’t finish his slice.  Though, after perusing the comments, I wonder if using not Libby pumpkin puree might have something to do with it.  Because of the wonderful taste, I will try this again.  Thank you for sharing this recipe!

    Reply

  15. #
    52
    Ciara Gorglioneposted December 28, 2015 at 9:47 pm

    This was an AMAZING pumpkin pie and will forever be a holiday staple. I threw a Christmas dinner and this was an additional pie that I made to test it out. Wow, was it amazing. I used Sally’s graham cracker crust because I couldn’t find ginger cookies and it was so delicious. I’m telling you the kind of delicious that you have pie for breakfast tge following morning – love you Sally!

    Reply

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